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Put the coconut milk, stock and curry paste in a large saucepan and bring to a simmer over a medium heat.
Stir in the chicken, sugar and fish sauce to taste. Simmer gently for 5 mins. Add the sugar snaps and cook for 2- 3 mins until tender. Pour in the lime juice and check the seasoning.
Divide between bowls, and scatter with the chilli and coriander. Serve with rice and lime wedges for squeezing over.